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00000cam a2200000 7i4500 |
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20250529.0 |
| 008 |
241205s2021 nyu eng |
| 020 |
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|a 9781014649249
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| 040 |
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|a UniSZA
|e rda
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| 050 |
0 |
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|a TP652
|b .P38 2021
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| 090 |
0 |
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|a TP652
|b .P38 2021
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| 100 |
1 |
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|a Zipperer, paul ,
|e author
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| 245 |
0 |
4 |
|a The Manufacture of Chocolate and Other Cacao Preparations
|c Paul Zipperer
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| 250 |
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|a Second edition
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| 264 |
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1 |
|a New York :
|b Spoon and Chamberlain
|c ©2021
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| 264 |
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4 |
|c ©2021
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| 300 |
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|a x, 277 pages :
|b illustrations ;
|c 24 cm.
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| 336 |
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|a text
|2 rdacontent
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| 337 |
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|a unmediated
|2 rdamedia
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| 338 |
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|a volume
|2 rdacarrier
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| 504 |
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|a Includes bibliographical references and index (pages [266]-277)
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| 505 |
0 |
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|a 1. Geographical distribution,history and cultivation on the cacao tree -- 2. Description of the cacao tree and its fruit;collecting fruit;fermentation -- 3. The cacao bean -- 4. Commercial sorts of cacao beans -- 5. The trade in cacao and the consumption of cacao products -- 6. The chemical constituents of the cacao bean -- 7. The cacao shells -- 8. Ingredients used in the manufacture of chocolate -- 9. Manufacture of chocolate -- 10. The manufacture of cacao powder and "soluble" cacao -- 11. Storing and packing the finished cacao preparations -- 12. Arrangements for transport -- 13. Motors -- 14. Plants of a chocolate and cacao powder factory -- 15. Chemical and microscopical examination of cacao preparation -- 16. Legislative regulations of the trade in cacao preparations
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| 650 |
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0 |
|a Chocolate
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| 650 |
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|a Chocolate
|x Manufacture and process
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| 999 |
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|a 1000187328
|b Book
|c OPEN SHELF (30 DAYS)
|e Tembila Campus
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| 999 |
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|a 1000187329
|b Book
|c OPEN SHELF (30 DAYS)
|e Tembila Campus
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| 999 |
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|a 1000187330
|b Red Spot
|c OPEN SHELF (30 DAYS)
|e Tembila Campus
|